Yield > 4
Keys : Appetizers French France European Mediterranean Italy
French
Ingredients :
3 cup Red wine vinegar
2 x Quince peeled
4 tbl Sugar
2 lb French beans ends removed
2 cup Watercress - (abt 1/4 lb) rinsed,
spun dry
2 tbl Hazelnut oil
4 tbl Chopped hazelnuts
Salt to taste
1 whl Foie gras, A quality - (1 to 1 1/4
lbs)
Method :
• Preheat grill.
• Place vinegar in 2-quart saucepan. Core, seed and slice
quince and place in pan with vinegar and add sugar. Reduce by
two thirds. Place in food processor and blend until smooth and
thick. Set aside.
• Bring 2 quarts water to boil and blanch beans 1 to 2
minutes or until crisp and bright green. Shock in ice water.
Drain and toss with watercress, hazelnut oil, hazelnuts and 2
tablespoons quince vinegar. Season with salt and arrange on
large platter.
• Place foie on hot grill and cook to medium-rare, about 3
to 4 minutes per side. Remove, slice and arrange on platter.
Drizzle with quince vinegar and serve immediately.
• This recipe yields 4 servings as an appetizer.
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